vegetarian zucchini recipes
Serving Size: 1 cup
What you need:
1 pound zucchini
4 tbsp pine nuts
4 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1 pinch freshly ground pepper
6 tbsp shaved parmigiano reggiano
Sea salt and pepper to taste
Method
1. Slice zucchini penny-thin and arrange the slices slightly overlapping, on a large platter. Cover with plastic wrap and refrigerate.
2. Toast the pine nuts over medium heat in a dry saute pan until slightly brown (about one minute) and set aside.
3. In a small bowl, whisk the olive oil and lemon juice.
4. Drizzle the dressing over the zucchini, season with pepper and salt, then sprinkle with cheese and pine nuts.
Nutritional Value
Calories: 195
Total Fat: 19g
Saturated Fat: 1g
Carbohydrates: 4g
Protein: 4g
Fibre: 1g
Sodium: 100mg
So you don’t cook the zucchini? In the picture they look cooked or saute’d at least but the recipe says nothing about that.
You can cook it if you’d like…I cooked mine very slightly to soften but the recipe does call for uncooked zucchini. Great question!
I don’t see any whole wheat flour? This sounds good and low carb too!
Yum! Think ill pair this with turkey stuffed peppers!